Cut veal shoulder to serving size. Season with: 1 tsp. salt (opt.) 1 tsp. garlic powder 1 tsp. black pepper 1/4 tsp. onion powder 1 tsp. paprika Flour for coating or dip in flour to egg to flour Oil for frying

Heat oil to very hot. Season veal well, dredge in flour or flour, beaten egg, flour. Reduce heat. Fry veal in hot oil, covered. Brown, turning once. Uncover last few minutes of browning for crisp texture. Remove to platter. Serve hot.